Homemade Macaroni and Cheese
There is probably nothing more intensely comforting than a big bowl of homemade macaroni and cheese. This version boasts a simple (but irresistible) cheese sauce made with loads of sharp cheddar and Parmigianno Regianno, along with a flavorsome and perfectly crispy panko topping. Baked until the creamy cheese sauce is bubbling and hot, and the savory topping is good and golden, this dish makes enough to serve a whole crowd...but still never lasts long in my house.
Servings 12 servings
Equipment
- one 14x10 inch (4 quart capacity) baking dish or two 9x9 inch (2 quart capacity each)
- large rimmed baking sheet (to catch any drips)
Ingredients
Topping
- ⅓ cup unsalted butter
- 2 cups panko
- 1 cup sharp cheddar coarsely shredded
- 1 cup Parmigiano Reggiano finely shredded
Macaroni and Sauce
- ½ cup unsalted butter (plus a bit more to grease the baking dish)
- 6 tablespoons all purpose flour
- 5 cups whole milk
- 6 cups sharp cheddar coarsely shredded
- 1 cup Parmigiano Reggiano finely shredded
- 1 pound elbow macaroni
- 2 teaspoons kosher salt (plus more for cooking the pasta)
- ½ teaspoon fresh ground black pepper
Instructions
Prepare the Topping
- Melt ⅓ cup butter in a small saucepan over low heat.
- In a medium bowl, mix together the panko, 1 cup cheddar, and 1 cup Parmigiano Reggiano.
- Pour the melted butter over the panko and cheese mixture, tossing with a fork until thoroughly combined. Set the topping mixture aside.
Prepare the Sauce and Assemble
- In a heavy medium saucepan over medium-low heat, melt ½ cup butter.
- Stir in the flour to make a roux, whisking constantly about 3 to 5 minutes, or until the mixture turns a pale golden color and has a pleasantly nutty fragrance.
- Whisk in the milk. Then bring the sauce to a gentle simmer over medium-low heat, whisking frequently. Simmer for about 5 minutes or until the mixture has thickened, continuing to whisk.
- Remove the saucepan from the heat. Then add 6 cups chedddar, 1 cup Parmigiano Reggiano, salt, and pepper, stirring until the sauce is smooth.
- Cook the macaroni in well salted water until al dente. Reserve 1 cup of pasta cooking water, and then drain.
- In a large bowl, combine the cooked pasta, sauce, and reserved cooking water. Mix thoroughly. Then allow the mixture to sit for about 10 minutes. In the meantime, grease the baking dish (or dishes) with butter.
- Pour the mixture into the prepared baking dish. (The sauce will seem rather thin at this point, but it will thicken and partially soak into the pasta during baking.) Then sprinkle the topping evenly over the surface.
- Bake for about 20 to 25 minutes, or until golden and bubbling.